Culinary creator Erika Kubick is a cheesemonger by trade, but she’s also a pro at carefully crafting specific seasonal plates. Her book, Cheese Magic, integrates everything from summer’s bounty to winter’s coziness. But our favorite of her dishes may be her savory harvest salad, which is accompanied by simple yet indulgent brie toasts.

“Kale is a hearty crop that’s easy to grow and ready to harvest by the end of October,” Kubick writes, “so it makes sense why it was so popular for Samhain customs.” (In true “cheese priestess” spirit, she’s referring to a Gaelic festival that celebrates the end of harvest and beginning of winter.)

“Here it’s tossed in a sweet oniony vinaigrette,” she continues, “with roasted squash, sprinkled with pomegranate seeds and pepitas, then served alongside toasts topped with melted Brie.” For the uninitiated, pepitas are pumpkin seeds — which means that your annual jack ‘o lantern can have two uses this year.

“It’s a celebration of the final harvest that honors the cruciferous vegetable’s roots in Halloween tradition,” Kubick explains. Which means that if you serve this for guests, you’ll be able to fill them in on this slightly spooky, deeply historical background. After all, nothing accentuates a salad like a good story.

Harvest Salad with Brie Toasts Recipe

Serves 4

Ingredients

1 pound (455 g) delicata squash
1 tablespoon canola or other neutral oil
2 teaspoons Magic Salt (page 243)
1 teaspoon chopped fresh sage
2 bunches lacinato kale, washed and dried
4 slices sourdough, 1 inch thick
8 ounces (255 g) Brie, thinly sliced
Diamond Crystal kosher salt
Freshly ground black pepper
¼ cup (45 g) pomegranate seeds
3 tablespoons roasted and salted pepitas
⅓ cup Harvest Dressing

Harvest Dressing:

2 tablespoons cider vinegar
2 tablespoons onion jam
1 tablespoon whole-grain mustard
1 garlic clove, grated or minced
½ teaspoon freshly ground black pepper
¼ teaspoon black salt
¼ cup extra-virgin olive oil

Makes 1/3 cup (79 ml)

Instructions

Make the dressing: In a medium mixing bowl, whisk together the vinegar, onion jam, mustard, garlic, black pepper, and black salt. Slowly drizzle in the olive oil, whisking continuously until smooth and creamy.
Make the salad: Preheat the oven to 475°F (245°C). Line a baking sheet with parchment paper or a silicone baking mat. Peel the skin off the squash. Cut the squash in half, then scoop the guts out of the cavity. Cut the squash into ½-inch (1.3-cm) slices.
Transfer the squash to a large mixing bowl, and drizzle with the oil. Toss to coat, then season with the Magic Salt and sage. Toss again, then spread out onto the prepared baking sheet.
Bake until browned and fork-tender, about 25 to 30 minutes. Let cool completely.
Remove the stems from the kale, and discard. Slice the leaves thinly, and transfer to a large salad bowl.
Drizzle the kale with half of the dressing and toss to coat, massaging the leaves with your hands. Let rest for 10 minutes.
Meanwhile, toast the sourdough until golden brown. Layer the Brie on top of the toasts. Sprinkle with a pinch of pepper. Broil for 1 minute, until the cheese is browned and bubbly.
Add the squash to the kale and toss to coat. Taste a leaf for seasoning, and add salt and pepper as needed. Transfer to salad plates, then drizzle with the rest of the dressing.
Sprinkle with the pomegranate seeds and pepitas, then serve with the toasts.